New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1887-01-26
MISS pARLors SUCCESSFUL LECTURES
SHOWING HER HEARERS HOW TO MAKE DRIoCHE
AND EsCAILOPED FGGs.

SHOWING HER HEARERS HOW TO MAKE BRIoCHE
AND EsCALLoPED EGGS.
The closing year Of Miss Parloas school Of cookery has
been unusually successful The subject OF the lecture
Monday brocho paste, bahia, Savarin, wine cakes
and hriochc fritter For large loaycs OF briochc
Miss Paroa used quart OF four cup OF
butter, gill OF ukewarm water table spoonful or
sugar one teaspoonfu Of salt half cake compressed
yeast and eight small She dissolved the yeas, in
the lukewarm water and addcl It TO a cup of -four
which had been placed in n warm bowl This mixture
beaten WELL covered an away rise FOR hour
where the temperature about sO' About half an
hour after the sponge set, Miss Parloa began the
PASTE which she made OF the reani OF the -four tho
salt, and three OF the After these Ingredients
were thoroughly mixed until they were smooth paste.
she added the remainder OF the one by one. Tho
eggs she said, should not be beaten before they
added When the sponge had risen II was added TO the
paste and the whole beaten well
Miss Parloa explained that the paste should rise
six hours and when ri,en -hodld bc chilled twelve
hours she produced some chilled paste; put It on
Toured board aud rolled II out hif an inch thick. she
shape for briochc crown IL vas placed on buttercd
In "A place Ia rise for half an hour. when IL
baked In moderate oven Tor twenty minutes and then
The Tuesday breakfast dishes including
fsh-balls brOed bcefstcak. cscappcd eggs baked
fried graham mullins and poPovcrs Miss Paroa
opened lecture wilma little talk on 'beakas dishes"
Companion she read the recipe FOR baked eggs and for
escaloped eggs. which Were prepared before he class
cupfu Of milk one generous Tablespoonful OF butter
tcaspooufu Of -four half tcaspOOnfu Of ralt one
fourth Of teaspoonful OF pepper aud
teaspOonful Of chopped parsley Put the butter on
the stove In small frying pan aud when It become,
melted put the -four aud stir the mixture TIL IL IA
smooth and froihy Then draw back the pan and gradu
ally add the cold milk Next adj the seasoning and after
letting the sauce boil up once pour IL into one of
those deep plates made expressly for baking eggs,
II you do possess one use
deep earthen pie plate. Break the carefully drop
them Into the sprinkle the chopped parsley over
the and sauce; place the dish In n moderate oven
and cook until the whites become -et-perhaps nye min.
utes Serve the eggs immediately In the dish in which
they cooked"
To make escaloped halfdozcn eggs were put in
q saucepan OF boiling water and the pan was kept for
half hour the stove where II hot yet where
the water would not boil Then the were placed In
cold water for five minutes. when the shells were re-
moved. The whites cut Ia thin slices the yolk,
rubbed through sieve. Both parts were now
lightly mixed. and they placed IN escallop dish
and "A similar 10 that used for baked eggs only
double the quantity poured over them large cup
OF grated bread crumbs spread the the
dish and II cooked for fifteen minutes hot oven
The large attendance Of ladies lecture Yesterday
especially gratifying. though all tho lectures mi,
season have been crowded and II Is evident strong
and growing interest In improved methods OF cookery IA
finally aroused In NcwYoIk.